How to Make the Best Cauliflower Rice – an easy, step-by-step tutorial so you get that perfect texture every time!
Let’s talk about cauliflower rice, you guys. Because it has recently become my new BFF. Yup – I am currently halfway through my inaugural Whole30 and I am feeling pretty awesome. Buuuuut, the menu is a little lacking at times. As in, I want some sushi and/or just a big bowl of sushi rice to stick my face in. The cravings are real and I am doing whatever I can to overcome them. Making cauliflower rice is essentially a must if you are doing Whole30, but it is also a pretty awesome change-out for everyday eating. The key is to get the right consistency – don’t worry, I did the dirty work for you!
This took a couple of different attempts, but I finally got it right.
My first trick/tip – you gotta just put on your big boy and big girl pants and grate your cauliflower. I know, I know – it is a pain… but it really isn’t. Just try it.
Second trick – you only grate the top of the cauliflower – no stem. The stem tends to get mushier and will lead you to wonder if you are making cauliflower rice or cauliflower mash.
Third trick – we don’t want mushy cauliflower rice. We want dryer, fluffier cauliflower rice so it tastes, you know, like …. rice. So you don’t need to add a lot of liquid to this. You want to fry it in ghee and little broth, while keeping it on medium heat. This will cook the cauliflower, but also ensure it doesn’t get mushy.
Fourth – the seasoning has to be right (see the recipe below).
I am excited to share another Whole30 recipe with you guys later this week (that may or may not be served with cauliflower rice!). It seriously tasted amazing though – when you are on such a restricted diet (thank goodness it is only 30 days) anything rice-like is a major plus.
This is what it looked like after I grated a whole head of cauliflower. Nice and coarse.
I will be doing a post about my Whole30 experience so far later this week as well! It has been a really cool experience so far (minus the cravings).
Also, if you are in the market for a new photography board – visit our Etsy Store!
An easy, step-by-step tutorial so you get that perfect textured cauliflower rice every time!
- 1 head of cauliflower
- 1–2 Tablespoons ghee
- 1/2 yellow onion, diced
- 1 Tablespoon chopped garlic
- 2 Tablespoons chicken broth
- ground black pepper
- Take cauliflower in chunks and grate the top of the cauliflower, leaving the stem to discard.
- In dutch oven, melt ghee and add onion and garlic.
- Let reduce, about 5 minutes.
- Add cauliflower and stir around on med/med-high heat for 5 minutes.
- Add broth, stir and cover for 5 minutes.
- Add a sprinkling of salt and pepper.
- Continue stirring cauliflower over medium heat for approximately 5-10 minutes, or until it reaches your desired consistency.
- Taste and add additional salt and pepper to taste.
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